Bourbon Cinnamon Hot Toddy Cocktail Recipe

When the weather turns cold, I just want something simple and comforting in my hands. My Bourbon Cinnamon Hot Toddy recipe is that kind of cozy drink—smooth bourbon, sweet honey, and a little cinnamon spice for a perfect nightcap.

It’s an easy recipe, honestly. You only need a handful of ingredients.

A warm mug of this cocktail feels soothing, especially if I’m tired or a bit under the weather. The bourbon, lemon, and cinnamon come together for a rich, spiced flavor.

Sometimes I make this just to unwind after a long day. Other times, it’s fun to share with friends when the wind’s howling outside.

Bourbon Cinnamon Hot Toddy Cocktail Recipe

This is a classic winter warmer—bourbon, cinnamon, honey, lemon, and hot water all in one mug. The cinnamon stick and star anise? They aren’t just for looks; they really add something to the aroma.

Equipment

I keep things pretty basic when making a hot toddy. Here’s what I grab:

• Heatproof mug or glass
• Teaspoon
• Small saucepan or kettle (for heating water)
• Jigger or shot glass (for measuring bourbon)
• Citrus juicer (for fresh lemon juice)
• Stirring stick or spoon

The heatproof mug is a must, since, well, it’s hot.

Ingredients

Getting the right ingredients makes all the difference. Here’s what I use:

• 2 oz bourbon
• 1–2 teaspoons honey (to taste)
• 1 cinnamon stick (plus extra for garnish)
• 1/2 ounce fresh lemon juice (about 1 tablespoon)
• 4–6 oz hot water
• Lemon peel or wedge (for garnish)
• Star anise (optional, for garnish)

Sometimes I swap in whiskey or rum if I’m feeling adventurous. Fresh lemon juice and real honey are key for that warm, rich flavor.

Instructions

Here’s how I throw it together:

• Warm the mug by rinsing it with hot water, then empty it out.
• Add bourbon, honey, lemon juice, and a cinnamon stick to the mug.
• Pour in the hot water and stir until the honey melts in.
• Garnish with a twist of lemon peel and maybe a star anise if I’m feeling fancy.
• Taste it, tweak the honey or lemon if needed, and drink while it’s still hot.

I usually leave the cinnamon stick in—it keeps infusing the drink until the last drop.

Notes

A better bourbon really does bring out more flavor. If I’m out of bourbon, rye whiskey or dark rum work too.

I go easy on the honey at first, since too much can take over. Extra spices like clove or allspice sometimes make their way in, depending on my mood.

Lemon peel brightens things up, and star anise adds a gentle hint of spice. I never serve it boiling hot, though—too much heat can zap the fresh flavors right out of the lemon and honey.

Tasting Notes

When I take my first sip, the bourbon jumps out right away. Its warmth fills my mouth and gives a gentle kick.

The sweetness hangs around just a bit, letting the flavors blend in a pretty satisfying way. Then the cinnamon shows up, adding a little hint of spice.

I find it mixes well with the honey’s smoothness. Each taste has this cozy vibe that’s hard to ignore.

Hot water softens everything, so every sip feels soothing.

The lemon cuts through the sweetness, adding just enough brightness so the drink doesn’t feel too heavy.

Aromas matter a lot too. The smell of cinnamon and lemon is honestly inviting, making the cocktail feel even more relaxing.

I like to take it slow, letting each sip do its thing and warm me up.